
Steps
- In a saucepan, heat the vegetable broth over low heat.
- In a separate pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add sliced mushrooms and cook until softened.
- Stir in Arborio rice and cook for 2 minutes, allowing it to toast slightly.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently, until the liquid is absorbed before adding more.
- After about 15 minutes, stir in the chopped spinach and continue adding broth until the rice is creamy and al dente, about 20 minutes total.
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil if desired.
Ingredients
- 1 cup Arborio rice
- 1 cup fresh spinach, chopped
- 1/2 cup mushrooms, sliced
- 2 cups vegetable broth
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
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